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They look and sound great...as far as I'm concerned any time you stuff meat with anything and wrap it in bacon the cook falls squarely in the "fancy" category, not the lazy one . Lazy is tossing the shrimp on the grill. Nothing wrong with that either though!

Which came first the chicken or the egg? I egged the chicken and then I ate his leg.

Whenever Jake and I get the house to ourselves I try to fatten us up. The shrimp was a lunch snack before the ribs dinner. The people I like to see smiling while eating is my family. If you egg something and your family likes it.... That's all that matters.

Sorry you disagree, but i call BS on anyone who can "NOT" overcook shrimp that is wrapped in bacon -- then --- cooked indirect until crisp! The reason i mentioned it above was not to put you down, but in hopes that others do not attempt this, since shrimp is not the cheapest product to buy. I have caught shrimp for a living and know full well how to cook it. Many here attempt to "pre cook" bacon in their attempts to get it crisp without overcooking other products. I come here to help others, not mislead them.

@henapple: sounds delicious! How did you "stuff" them with the Laughing Cow? Enquiring minds want to know.

As far as overcooking the shrimp if wrapped in bacon, many witnesses will attest that it is possible to get the bacon nice and tasty without overcooking the shrimp - just ask the folks who scarfed down @Foghorn 's little pineapple bacon shrimp thingys at Salado (I was one of them).

I think my temp was 350 dome, indirect. Cali, I sliced the shrimp and just squeezed some in. I did wrap the bacon length wise instead of around. Tuna, obviously others disagree with you. Pappasitto's sells 4 stuffed shrimp for $20 and it's worth it. It's not what you said just the way you said it.

@henapple: sounds delicious! How did you "stuff" them with the Laughing Cow? Enquiring minds want to know.

As far as overcooking the shrimp if wrapped in bacon, many witnesses will attest that it is possible to get the bacon nice and tasty without overcooking the shrimp - just ask the folks who scarfed down @Foghorn 's little pineapple bacon shrimp thingys at Salado (I was one of them).

Charlie Tuna said the same thing about my shrimp dish. I always just assumed that he has a more sophisticated "shrimp palate" - or just likes his shrimp a little different. Some folks like their steak rare, other like it more cooked. He's not right or wrong, it is just his preference. My dad taught me to only eat steak that is well-done. I've worked my way to medium throughout my adult life. My shrimp palate may evolve as a result of Charlie's comments in a way that will allow me to appreciate shrimp on a different level than I do now. Charlie, if that happens, I thank you in advance.

Gee....when I cook lazy shrimp, all I do is throw it in a grill pan with some simple seasoning. You lazy is more ambitious than mine.

I've cooked bacon wrapped shrimp before. I like to pre-cook the bacon a bit in the microwave a bit first. If wrapped correctly, I think that the bacon sort of protects the shrimp from the heat a bit as it cooks.

@henaple, the candied jalapenos, are they like a sweet bread and butter pickled jalepino with more sugar in a jar with the vinegar solution. i would like to try making them next batch of pickled peppers

My brother owned one of the biggest seafood restaurants in Florida, and i used to substitute for the salad chef during his vacations and time off. One of my "prep jobs" was cooking shrimp for cold platers. I would cook ten five pound(defrosted) boxes of shrimp at a time. The method of cooking was foolproof, but required full attention, and a variation of sixty seconds ment dumping $400. of shrimp in the garbage. I go in restaurants all the time and find they don't know how to cook shrimp. Shrimp are not supposed to be "rubbery" AT ALL, but tender like fish. Same with a scallop or lobster. In both of these products, as they are overcooked, the true taste quickly disappears. I also managed a large seafood store, that had a commercial steamer for steaming customer's seafood orders. Custom steamed orders kept us busy, it allowed customers to carry their orders home and serve them warm, but not overcooked.

My brother owned one of the biggest seafood restaurants in Florida, and i used to substitute for the salad chef during his vacations and time off. One of my "prep jobs" was cooking shrimp for cold platers. I would cook ten five pound(defrosted) boxes of shrimp at a time. The method of cooking was foolproof, but required full attention, and a variation of sixty seconds ment dumping $400. of shrimp in the garbage. I go in restaurants all the time and find they don't know how to cook shrimp. Shrimp are not supposed to be "rubbery" AT ALL, but tender like fish. Same with a scallop or lobster. In both of these products, as they are overcooked, the true taste quickly disappears. I also managed a large seafood store, that had a commercial steamer for steaming customer's seafood orders. Custom steamed orders kept us busy, it allowed customers to carry their orders home and serve them warm, but not overcooked.

That's impressive man.

What kind of toilet paper do you use? Just curious on your technique, cause I wipe butt for a living and thought I might could help you perfect it. Everyone has a specialty, yours is seafood, mine is butt wiping.

That's impressive man.
What kind of toilet paper do you use? Just curious on your technique, cause I wipe butt for a living and thought I might could help you perfect it. Everyone has a specialty, yours is seafood, mine is butt wiping.

That was funny right there. Not sure if I want to "like" that statement, but it was funny!

Which came first the chicken or the egg? I egged the chicken and then I ate his leg.